CAST IRON BUTTERMILK CORNBREAD RECIPE RECIPES

CAST IRON CORNBREAD RECIPE | ALLRECIPES

Cast Iron Cornbread Recipe | Allrecipes image

When it comes to deciding what to bring to a cookout, this super easy cast iron cornbread is the clear winner. You don't even need a cast iron pan! Ribs or brisket are great, though not cheap, while a bag of chips is just weak sauce. On the other hand, this cornbread is very inexpensive to make, but that'll be the last thing anyone will be thinking about as they eat. In fact, you'll probably be asked to bring it to the next gathering!

Provided by Chef John

Categories Cornbread

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 8 servings

Number Of Ingredients 8

Ingredients

½ cup unsalted butter
1 cup cornmeal
½ teaspoon fine salt
1 pinch cayenne pepper
3 tablespoons honey, or to taste
2 large eggs
1 ½ cups buttermilk
1 cup self-rising flour

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Melt butter in a cast iron skillet. Turn off heat and set butter aside until needed.
Combine cornmeal, salt, cayenne, honey, eggs, and buttermilk. Whisk to combine. Add flour and 1/2 the butter from the pan; whisk again. Pour batter over the remaining butter in the skillet
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Let cool briefly before slicing.

Nutrition Facts : Calories 281 calories, CarbohydrateContent 34.1 g, CholesterolContent 78.8 mg, FatContent 13.6 g, FiberContent 1.1 g, ProteinContent 6 g, SaturatedFatContent 8 g, SodiumContent 412.6 mg, SugarContent 9.1 g

CAST IRON SKILLET CORN BREAD RECIPE | ALEX GUARNASCHELLI ...

Cast Iron Skillet Corn Bread Recipe | Alex Guarnaschelli ... image

This is a great recipe and tastes better, I find, when cooked in a cast iron skillet and served hot tableside. I have also served this recipe for breakfast, brunch, lunch and dinner. Whether with jam and butter or fried chicken on the side, there are rarely leftovers!

Provided by Alex Guarnaschelli

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 8 to 10 servings

Number Of Ingredients 10

Ingredients

1 1/4 cups coarsely ground cornmeal
3/4 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon kosher salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup whole milk
1 cup buttermilk
2 eggs, lightly beaten
8 tablespoons unsalted butter, melted

Steps:

Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter.
In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on.
Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve.

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BUTTERMILK CORNBREAD RECIPE - JOSH MILLER - FOOD & WINE

If you were to open the crackling pages of my great-great-grandmother’s ledger-style cookbook or thumb through the butter-stained entries in my great-grandmother’s tiny black recipe binder, you’d find exactly zero recipes for cornbread. For them, it wasn’t something you had to write down; you simply invited the requisite cast of characters to the bowl, stirred to reach the proper consistency, then baked until it was done. Making cornbread was a reflex, like breathing, an action their hands practiced with barely a passing thought.When I close my eyes, no matter how hard I try, I can’t remember seeing my grandmother, May, making cornbread. But memory readily serves up many images of my mother tackling the task: Her hand, insulated by a hard-living pot holder, pulling the hot skillet from the oven like a blacksmith drawing a sword forth from the forge. Her hurried pour of just-whisked batter into that lava-hot skillet. The satisfying sizzle as the batter hit the pan. Her sigh of relief after the oven door was shut: a task complete, second-degree burns avoided, the cornbread left to become itself.As a baked good, cornbread is relatively forgiving, generally tolerant of tinkering, and open to most inclinations of culinary mischief. She’ll allow for stir-ins like cheese and greens; she’s down for whatever seasonings you throw at her; she’s comfortable in just about any pan that’ll have her. That’s why I’m such a big fan of cornbread. As a creative cook who loves to bend the rules, I appreciate a recipe that can stand up to my whims and musings—and especially my missteps. It’s a baked good with inherent grace.However, there are exactly three rules I follow, without fail, every time I make cornbread. The first is that I preheat the cast-iron skillet in the oven to get it screaming hot. You want the batter to literally sizzle when you pour it in to achieve a crispy crust. But before you pour the batter in, there’s rule #2: Salt the skillet. My friend Lane Snider taught me this trick from his Granny Ollie—to fling a pinch (or two) of kosher salt into the hot skillet before pouring the batter in. This transforms the delightfully crispy (but sometimes bland) crust into a savory almost-cracker that you can’t get enough of … if you follow the final rule: Turn the cornbread out of the skillet immediately after baking, and let it cool bottom side up on a wire rack. Why? The crust, of course. If you let the cornbread cool in the skillet, it will steam. And every second it spends steaming robs you of that crispy crust you’ve worked so hard to create. So be a good cook, follow the rules, and protect the things you love.This recipe is an amalgamation of best practices across families and generations. It will keep its crunch and retain its structure if cubed and folded into a dressing for Thanksgiving (like my Cornbread Dressing with Buttery Sage Croutons). It’s also delicious all by itself. Well, with a pat of butter tucked between split slices, naturally. But most importantly, this recipe will politely indulge your whims and inspirations—your stir-ins and substitutions—and become whatever it is you’d like it to be.
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Reviews 4
Total Time 50 minutes
Category Bread + Dough

Bake at 450°F until top is golden brown, about 22 minutes. Immediately invert cornbread onto a wire rack; let cool completely, about 1 hour and 30 minutes.

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BUTTERMILK CORNBREAD RECIPE - FOOD.COM - RECIPES, FOOD ...

This is in the latest issue of Southern Living (love this magazine) and was contributed by Mary Lynn Hanily of Tuscaloosa, AL. Buttermilk Cornbread
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Reviews 4.5
Total Time 25 minutes
Calories 110.3 per serving

Bake for 20 minutes or until golden.

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CAST IRON SKILLET BUTTERMILK CORNBREAD RECIPE | ALLRECIPES

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